Description
This Spicy Roasted Red Pepper Soup is creamy, bold, and packed with smoky flavor and a little kick. Made with roasted red peppers, garlic, onions, and a touch of heat from crushed red pepper flakes, it’s a comforting bowl that’s naturally vegan and full of goodness.
Ingredients
-
1 tablespoon olive oil
-
1 medium yellow onion, chopped
-
3 garlic cloves, minced
-
1/2 teaspoon crushed red pepper flakes (adjust to taste)
-
1 teaspoon smoked paprika
-
1 (12 oz) jar roasted red peppers, drained
-
1 (14 oz) can diced tomatoes
-
3 cups vegetable broth
-
1/2 cup canned coconut milk (or heavy cream, if not vegan)
-
Salt and black pepper, to taste
-
Fresh basil or parsley, for garnish (optional)
Instructions
-
Heat olive oil in a large pot over medium heat.
-
Add the chopped onion and cook until soft, about 5 minutes.
-
Stir in the garlic, crushed red pepper flakes, and smoked paprika. Cook for 1 minute until fragrant.
-
Add roasted red peppers, diced tomatoes, and vegetable broth. Stir to combine.
-
Bring to a boil, then reduce heat and simmer for 15–20 minutes.
-
Use an immersion blender to blend the soup until smooth. (Or transfer to a blender in batches and return to the pot.)
-
Stir in the coconut milk and reheat gently.
-
Season with salt and pepper to taste.
-
Serve hot, topped with herbs if desired.
Notes
-
Want it extra spicy? Add a pinch of cayenne or a chopped chipotle pepper.
-
For a richer soup, use full-fat coconut milk or swirl in cream.
-
Great with grilled cheese or garlic toast on the side!